Creamy soup with champignons
6 servings
60 minutes
Creamy mushroom soup is a delicate and aromatic dish of European cuisine that combines the exquisite taste of mushrooms with a creamy texture. Historically, such soups emerged from French gastronomy, where cream became the basis for creating velvety and rich first courses. Mushrooms infused with thyme and white wine add a refined note to the soup, while light hints of garlic and onion enhance its rich flavor. It is perfect for a cozy lunch or dinner, especially on cool days. It can be served with crispy baguette or fresh herbs to complement the gastronomic pleasure. This soup embodies the harmony of simple ingredients creating a truly refined culinary impression.
1
Melt butter in a large pot over medium heat, then add sunflower oil. Add onion and sauté for 2-3 minutes until soft. Add garlic to the onion and sauté until fragrant (about 1 minute).
- Butter: 20 g
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
2
Clean and slice the mushrooms. Place them in a pot, add 1 teaspoon of thyme, mix, and sauté for 5 minutes. Pour in the wine and let it sit for another 3 minutes.
- Champignons: 450 g
- Thyme: 2 teaspoons
- Dry white wine: 100 ml
3
Add flour, salt, and pepper, mix well, and simmer for 2 minutes.
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Add broth, stir again, and bring to a boil.
- Chicken broth: 1 l
5
Reduce the heat to almost minimum, optionally add beef broth cubes. Cover and simmer for 10-15 minutes, stirring occasionally until the soup thickens.
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
6
Reduce the heat to a minimum, add cream (half of the heavy cream can be replaced with 10% cream). Let the soup sit on low heat (do not boil).
- Heavy cream: 250 ml
7
Adjust the amount of salt and pepper to your taste. Add parsley and the remaining thyme. Serve the soup warm.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
- Thyme: 2 teaspoons